Using a whisk, beat the eggs, salt, vanilla, cinnamon and sugar until frothy. Carefully mix the oat flakes separately with the coconut oil, add to the egg mixture and mix everything together. Also add the flour mixed with the baking powder. Finally fold in the chopped nuts and / or dried fruits. I find the combination of cashew nuts and cranberries particularly tasty, as the acidity goes well with the light coconut aroma.
Place small heaps with a teaspoon on a baking sheet that has been greased or lined with baking paper. Always work at a distance so that nothing comes together later. Flatten the piles a little. Bake the biscuits at around 160 degrees fan-assisted or 180 degrees top and bottom heat for about 12 to 15 minutes. Be careful: when they are slightly browned on the edge, they are done.
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